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Just a girl that loves cooking in the great state of Texas!

Monday, March 25, 2013

Lemon Pepper Salmon Croquettes


Salmon Croquettes are a great dish to serve for picky eaters or someone that may not be too partial to fish. A quick and easy weeknight meal that will satisfy a hungry appetite. This recipe is my go to meal when we have lots of errands to run and need to make dinner quick.


2- 5 Ounce Packs of Boneless Skinless Salmon

1 Large Egg

1/3 Cup Each of
 Panko Breadcrumbs and 
Progresso Brand Garlic and Herb Seasoned Bread Crumbs

1 Teaspoon Lemon Pepper Seasoning

1/4 Teaspoon Garlic Powder

1/2 Teaspoon Lemon Juice

1/4 Cup Vegetable Oil

Heat vegetable oil in skillet, preferably cast iron, on medium heat.

In a medium sized bowl combine remaining ingredients and mix well.

Using your hands form patties with mix. Depending on preference, small or large. We prefer small patties, we love the crunchy outside!

Once oil is heated, add patties carefully. Brown on each side. 3-5 minutes per side.

Once browned transfer to a plate lined with paper towels to soak up excess oil.

This recipe can easily be doubled.

 We served this with Tartar Sauce, Ranch Roasted Potatoes and fresh Broccoli steamed and sautéed in a bit of lemon juice, fresh garlic and balsamic vinegar.

 Salmon, bread crumbs and seasonings

 Egg and salmon added to bread crumb mix

Mix Well

 Form into patties

Almost ready!

 Time to eat!

Thursday, March 21, 2013

Blueberry-Lemon Curd Streusel Muffins

Many years ago my son and I went to a local farmers market one weekend. While we were browsing all the fresh veggies and fruits, tucked away was a cozy little booth filled with many varieties of baked goods. I decided upon strawberry bread and this wonderful muffin called Blueberry Lemon Muffin. I had never had such a wonderful combination of flavors mingle in my mouth, the fresh blueberries, creamy lemon inside and the crunchy streusel topping, yum! I had to make these at home.

So there I went searching the vast world of the internet. Lo and behold I found the exact recipe from the muffin I had sampled. I can't recall where I found it, and I can't seem to find this exact recipe anymore on the web. So now I share it here with you. I think you'll be really happy when you make these!

This will make 12 muffins

Streusel Topping
3 Tablespoons All Purpose Flour
2 Tablespoons Sugar
2 Tablespoons Cold Unsalted Butter, Cut Into Pieces
1/2 Teaspoon Freshly Grated Nutmeg

1 3/4 Cups All Purpose Flour
3/4 Cup Sugar
1 Teaspoon Cream of Tartar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
6 Tablespoons (3/4 Stick) Cold Unsalted Butter, Cut Into Pieces
1 1/2 Cups Fresh Blueberries
1 Large Egg
1/2 Teaspoon Vanilla Extract
3/4 Cup Milk
1/3- 1/2 Cup Lemon Curd

Place your oven rack into center position and preheat oven to 350

Place cupcake liners into muffin tin. Set aside.

For the streusel topping, combine flour and sugar in a small bowl. With a pastry blender or your fingertips, work in the butter until it's in small flakes. Stir in nutmeg. Refrigerate until needed.

For the muffins, sift flour, sugar, cream of tartar, baking soda and salt together into large bowl. Add butter and cut in with pastry blender or two knives until pieces of butter are the size of small peas. Add blueberries to mixture,toss gently with fingers.

In a small bowl beat the egg lightly. Stir in vanilla and milk. Add milk mixture to flour mixture all at once. Fold gently with a rubber spatula just to moisten dry ingredients. Batter will be thick.

Divide half the batter into muffin tins equally. Add a small spoonful of lemon curd into each muffin cavity. Spoon remaining batter into muffin pan equally.

Remove streusel from refrigerator. Sprinkle streusel mixture over the top of each muffin, be generous.

Bake for 20- 25 minutes, until muffins are golden brown and spring back when gently pressed. Cool in pan for 5 minutes. Remove and serve warm or cool.

Tip: Double the streusel ingredients. The streusel gives a nice crunchy topping to your muffins!

Don't you just want to make these right now!

Baking can be tricky and if you don't follow steps in the right order you can have a complete mess on your hands. Following is a pictorial for this recipe.

A special thanks to my husband for taking the pics.

Prepare streusel using a pastry blender
Make sure butter is well chilled when cutting into mix

Blend until the butter is in small flakes

Sift all of the dry ingredients.
I use an 8 cup measuring cup, it helps when filling muffin tins

Tap gently on the side of sifter to help the ingredients along

Add pieces of cold butter to sifted ingredients

Cutting in butter with a pastry blender use your fingers to dislodge butter sticking to pastry blender

Blend until butter is the size of small peas

Until it looks like this

Fresh blueberries are the best for this recipe

Add blueberries to sifted ingredients

Toss gently, you don't want to mush the blueberries

Until well coated

Add wet ingredients to dry mix

Fold gently this will take some time

You want it to be mixed just until all dry ingredients are moist
Don't over stir, the result will be a tough muffin

Add half of the batter to muffin tin

Store bought Lemon Curd, you can also make this home made

I use a demitasse spoon when filling the muffins with lemon curd, its the perfect size

Spoon lemon curd into half filled muffin tin

Spoon remaining batter into muffin tin

Ready for streusel topping

Streusel topping added, place into preheated oven and bake 20-25 minutes

Fresh out of the oven

Cooling, but ready to eat!

Sunday, March 17, 2013

Bacon, Cream Cheese and Green Onion Omelet

Here's a great recipe for breakfast or brunch. My mom gave me this recipe years ago and its been one of those you keep on the "list", at least in my case! The "list" consists of recipes that are so delicious you make on a regular basis. Put this on your "list" too!
The flavors all combine and do a little dance number in your mouth. You'll be thinking happy thoughts with every bite!
12 Inch Non-Stick Skillet With Lid
1 Tablespoon of Butter
2 Tablespoons of Milk or Cream
6 Jumbo Eggs
2 Large Green Onions, Chopped
5 Pieces of Bacon, Cooked and Crumbled
8 Ounce Pack of Cream Cheese (you'll have some leftover)
Heat skillet on medium low heat. Add butter.
While butter is melting, crack eggs into large bowl, add milk and a dash of salt and pepper. Beat with a wire whisk until nice and aerated.
By this time the butter should be melted. Add beaten eggs to skillet. Add a few of the chopped green onions reserving enough to sprinkle on the top of the finished omelet.
Cover skillet with lid and let cook, checking often for the egg to be set, 5-10 minutes depending how high the fire is.
While this is cooking, open package of cream cheese and cut 6 thin slices, set aside.
Once the omelet is set, which means all of the egg will be cooked and it will be firm to the touch. Turn off heat.
Add slices of cream cheese to one half of the omelet and sprinkle bacon over the cheese, save a small amount for the top of the omelet.
Very carefully fold the other half of the omelet over the half with cream cheese and bacon. I like to use my fingers to do this part.
Transfer to plate using a wide spatula. Sprinkle remaining green onion and bacon on top.
Time to eat!

Chop the green onions.

Fry up bacon.

I used an 8 cup measuring cup to beat the eggs.

You want to be able to really beat well to incorporate air.

Make sure butter is nice and melted.

 Almost finished!

After your omelet is cooked, add sliced cream cheese and crumbled bacon.

Fold carefully, you don't want it to break!

Served with a few orange slices.

My husband has quite the appetite!

Wednesday, March 13, 2013

Pork Loin Two Ways

   Pork Loin, what a great cut of meat. There are so many ways to prepare it. Its good for you. Looks fancy. Tastes great and low fat.
I decided to post two recipes here, found through Pinterest. The first one Orange Hoisin Glazed Pork Loin is prepared in the slow cooker. The second recipe Maple Glazed Bacon Wrapped Pork Loin is prepared in the oven.

Before preparing this recipe I marinate the meat using this recipe, Pork Tenderloin Marinade 
I marinate mine around 24-30 Hours. Turning every so often while its marinating. This is a great marinade by the way!
When preparing the Orange Hoisin recipe I pretty much keep the recipe as is, but double the ingredients for the sauce. The sauce is so good!
I'll serve this dish with white rice and a snap pea veggie mix sautéed in some of that delicious sauce! Such a healthy dish and very flavorful!
Now for the crème de la crème.

Oh Ma Gosh! This is so delicious! Anything with bacon always gets me interested.
This was the first time for me to make this dish and boy, it didn't disappoint!  
I followed this recipe as is. I had a pork loin about half the size the recipe called for, so I just halved the ingredients and the cook time, except for the last 20 minutes to brown the bacon. I didn't necessarily wrap the loin with bacon I kind of draped it over, that seemed to be a problem when cutting the meat, the bacon kept falling off. Next time I plan to wrap the bacon all the way around.

Here's an updated photo after making this a few times, a truly delicious dish!


Another dilemma that I had was what to serve with this sweet dish. My first thought was something with sweet potato but my hubby doesn't care for those. I ended up serving with Ranch Roasted Potatoes , Steamed and Buttered Broccoli and Biscuits. The biscuits were a great idea because they made a great pork loin sandwich!

Dinner was Delish!


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